Melt 1 cup chocolate chips and 1/2 tbsp. butter
Place in plastic bag, and snip off corner to use as a piping bag, to drizzle over glazed cookies in a random pattern.

Directions

Place all cookie ingredients in a food processor. Pulse until dough comes together in a ball. Divide dough into two equal discs. Wrap in plastic wrap and chill one hour. On a floured surface, roll out between an 1/8- and 1/4-inch thick. Cut into star shapes (about 2-inch cutter) and bake in a 350 degree oven about 10 minutes. Use a parchment-lined cookie sheet.

Once stars are cooled, spread raspberry jam or chocolate hazelnut spread on half of the cookies. Top with plain star-shaped cookie.

Stir together confectioner’s sugar, coffee creamer and hazelnut liqueur. Brush glaze onto cookie using a silicone brush. Once glaze is hardened, snip bag of chocolate and drizzle stars in a random pattern.

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